I've this was my first time using this vanilla cupcake recipe and I must say, I love it. It's very moist and isn't too sweet. I've been using the chocolate cupcake recipe from Emeril for a while and I really like how you just throw it all into the bowl at once. The vanilla recipe made 24 cupcakes(filled a little too full) and 12 mini cupcakes, The chocolate made 16.
This frosting did NOT work like I thought it would. I have a terrible time with buttercream frostings and this was no better the usual. I still had the annoying runnyness, but I managed to save it. I added a lot of powdered sugar to it. Started to separate. I added a block of cream cheese. A little less separated. This was getting me quite frustrated so I searched my pantry for something to fix it. I came accros two packets of Wip It. Brillaint! This fixed everything and now I have the lightest, almost whip cream like frosting ever. Its soo good. I think my problem is that I didn't beat the eggs long enough and poured the sugar mixtuer in to quickly.
Vanilla Cupcake
(recipe from Desserts by the Yard, Sherry Yard)
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 cups sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup milk
1. Make the Cake: Place a rack in the middle of the oven and preheat the oven to 350 degreesF. Spray two 9-inch round cake pans with cooking spray and line with parchment paper. Spray the parchment.
2. Sift the flour, baking powder, and salt together two times and set aside.
3. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and a hand mixer, and beat together at medium speed for 4 to 5 minutes, until the mixture is very light and fluffy. Scrape down the paddle or beaters and the sides of the bowl.
4. Add the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla extract.
5. Beating on low speed, add the milk and the flour mixture each in 3 additions, alternating wet and dry ingredients. Beat only until smooth. Fill the cupcake pans 3/4 full.
6. Bake for 30 minutes. To test the cake for doneness, lightly touch the top with a finger - it should spring right back into place; the cake should also be beginning to pull away slightly from the sides of the pan. If necessary, bake for 5 to 10 minutes more.
7. Let the cupcakes cool in the pans on a rack for 15 minutes. Allow to cool for at least 2 hours before frosting.
Vanilla Cupcake
For the chocolate cupcakes
From Emeril's Theres a Chef in my Soup!
1 large egg, cracked
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups flour
1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup hot water
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups flour
1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup hot water
Preheat the oven to 350 degrees F and make sure the oven rack is in the center position. Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
Remove from the oven and carefully transfer to a wire rack to cool completely.
Chocolate Cupcake
recipe from Desserts by the Yard, Sherry Yard
2 cup (100 grams) granulated sugar
1/2 cup (60 grams) water
seeds of one vanilla bean or 1 tbsp. pure vanilla extract
2 large eggs
2 large egg yolks
3 1/2 sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
1. Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2. Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don't worry about this and don't try to stir it into the mixture as it will harden!
5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6. While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8. At this point add in your flavouring and beat for an additional minute or so.
9. Refrigerate the buttercream, stirring it often, until it's set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
1/2 cup (60 grams) water
seeds of one vanilla bean or 1 tbsp. pure vanilla extract
2 large eggs
2 large egg yolks
3 1/2 sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
1. Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2. Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don't worry about this and don't try to stir it into the mixture as it will harden!
5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6. While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8. At this point add in your flavouring and beat for an additional minute or so.
9. Refrigerate the buttercream, stirring it often, until it's set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
1 comment:
Mmmm, those do look good! I will have to try those vanilla cupcakes. I've been looking for a good recipe.
On your buttercream, did you wait until the egg mixture was completely cool before adding the butter? Sometimes that's the problem, or if your butter is too soft/warm. I see she instructs to beat the eggs for 5 minutes, but I wonder if that's long enough. If it is runny, it sometimes helps to stick the whole lot in the refrigerator until it's chilled a bit and then try rewhipping.
But it sounds like you have your own buttercream now, and it sounds yummy.
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